Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 medium eggplants,
- 4 onions,
- 5 garlic cloves,
- 4 tomatoes,
- 3 tablespoons oil,
- salt
Directions
Bake the eggplants, peel while hot and let drain. Separate into strips. In a pan, arrange a layer of eggplant, then a layer of peeled and sliced tomatoes.
Sprinkle some of the chopped garlic and some salt. Then another layer of eggplant, tomatoes, chopped garlic and salt.
Follow this procedure until all eggplants and tomatoes are used up. Fry the thinly sliced onions in oil.
Put the onions aside and pour the oil onto the eggplants and tomatoes in the pan. Bake until the garlic softens.
Let cool, arrange on a plate and sprinkle the fried onions on top. Serve cold.
Category:Romanian Recipes
Category:Romanian Vegetarian